Chile Relleno Burger combined Ken’s love of big burgers and southwestern food. We made these using chile rellenos from our favorite taco shop grilled on our Sawtooth Grill along with 1/3 lb. hamburgers and seasoned with our Chef of the Future Southwestern Seasoning. Topping them with our own Zesty Guacamole and Salsa Verde. Pure Burger Porn!!!

We served our Chile Relleno Burger with homemade potato salad and nacho corn chips. All that was missing was a frosty margarita!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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They are “How To” BBQ Picture Books

See Video: http://datenightdoins.com/video-chile-relleno-burger/

Chile Relleno Burger
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 12 minutes at 400* (205c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Mesquite BBQ Pellets

Ingredients: Chile Relleno Burger

• 4 1/3lb. burgers 85/15
• 2 prepared chile rellenos
• Chef of the Future Southwestern Seasoning, to taste
• 8 slices Colby Jack cheese
• Our Zesty Guacamole (See Link for recipe)
• Our Salsa Verde “Green Salsa” (See Link for recipe)
• Your favorite buns

Chile Relleno Burger
A Wood Pellet Grill Recipe

Link for Zesty Guacamole recipe: http://datenightdoins.com/zesty-guacamole-redux/ 

Link for Salsa Verde recipe: http://datenightdoins.com/salsa-verde/

Cooking Directions: Chile Relleno Burger

Tonight, I used our Grill Grates rib side up and turned them over for a Griddle. We preheated them and then sprayed with “Duck Fat”.

Generously season your hamburger patties place them on your “Hot” Grill Grates (400*). This going to be a fast cook so have everything ready.

Place you’re patties on the Ribbed side up grill grates for 6 minutes preside with a quarter turn around 3 minutes.

At the same time place your Chile rellenos on the “Griddle side up” Grill Grates, giving them a flip after 5 minutes.

After 5 minutes add the cheese to the burgers and let melt for a few minutes and then top with the Chile rellenos. Time to build your burgers.

When the meat reaches an internal temperature around 165* (74c) pull it off, and let it rest for 5 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Chile Relleno Burger
A Wood Pellet Grill Recipe 

 

 

Chile Relleno Burger
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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